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Fruits and veggies rotting before you can eat them? Here’s how to keep them fresh - The News and Observer
As the coronavirus continues to spread like wildfire across the country, staying at home is the best protection from the disease.
This might amount to fewer trips to the grocery store, meaning your fruits and vegetables are rotting faster than you can enjoy them.
If you can relate, experts say you might be storing your produce in a way that makes them ripen faster than usual, turning them into brown, mushy blobs that attract fruit flies, cost you money and add to food waste.
“Fruit ripening is the start of decay,” Harry Klee, a fruit genetics and biochemistry expert at the University of Florida, told NPR. “We happen to pick it and eat it at one stage, but it is on its way to being a bag of mush.”
As the coronavirus continues to spread like wildfire across the country, staying at home is the best protection from the disease.
This might amount to fewer trips to the grocery store, meaning your fruits and vegetables are rotting faster than you can enjoy them.
If you can relate, experts say you might be storing your produce in a way that makes them ripen faster than usual, turning them into brown, mushy blobs that attract fruit flies, cost you money and add to food waste.
“Fruit ripening is the start of decay,” Harry Klee, a fruit genetics and biochemistry expert at the University of Florida, told NPR. “We happen to pick it and eat it at one stage, but it is on its way to being a bag of mush.”